Crawfish Etouffee Like Maw-Maw Used to Make

• 1 cup butter
• 2 tablespoons all-purpose flour
• 2 onions, minced
• 1 green bell pepper, diced
• 3 cloves garlic, diced
• 16 ounces cleaned crawfish tails
• 1 teaspoon ground cumin
• 1/8 teaspoon Worcestershire sauce
• 1/8 teaspoon hot sauce
• salt and pepper to taste

1. In a stock pot, melt butter over medium heat.
2. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps.
3. Cook the roux for 5 minutes.
4. Do not brown.
5. Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent.
6. Add garlic, and saute for 3 minutes.
7. Stir in crawfish tails.
8. Slowly pour in enough water to reach a little thicker than soup-like consistency.
9. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper.
10. Reduce heat, and simmer for 10 minutes.

butter, flour, onions, green bell pepper, garlic, crawfish tails, ground cumin, worcestershire sauce, hot sauce, salt

Taken from allrecipes.com/recipe/crawfish-etouffee-like-maw-maw-used-to-make/ (may not work)